Decrease of Tissue Angiotensin I-Converting Enzyme Activity upon Feeding Sour Milk in Spontaneously Hypertensive Rats

Blood pressure increases were inhibited by feeding a diet containing sour milk fermented by a starter containing Lactobacillus helveticus and Saccharomyces cerevisiae to spontaneously hypertensive rats. In rats fed with the sour milk, the angiotensin I-converting enzyme activity of the aorta was sig...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1996-01, Vol.60 (3), p.488-489
Hauptverfasser:	Nakamura, Yasunori, Masuda, Osamu, Takano, Toshiaki
Format:	Artikel
Sprache:	eng
Schlagworte:	angiotensin I-converting enzyme Angiotensin-Converting Enzyme Inhibitors - administration & dosage Angiotensin-Converting Enzyme Inhibitors - metabolism Angiotensin-Converting Enzyme Inhibitors - pharmacology Animals Antihypertensive agents Antihypertensive Agents - administration & dosage Antihypertensive Agents - metabolism Antihypertensive Agents - pharmacology antihypertensive effect Aorta - enzymology Biological and medical sciences Biotechnology Blood Pressure - drug effects Cardiovascular system Fermentation Heart Rate - drug effects Male Medical sciences Milk peptide Peptidyl-Dipeptidase A - metabolism Pharmacology. Drug treatments Rats Rats, Inbred SHR sour milk Time Factors
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Zusammenfassung:	Blood pressure increases were inhibited by feeding a diet containing sour milk fermented by a starter containing Lactobacillus helveticus and Saccharomyces cerevisiae to spontaneously hypertensive rats. In rats fed with the sour milk, the angiotensin I-converting enzyme activity of the aorta was significantly lower than that of rats fed with the control commercial diet.
ISSN:	0916-8451 1347-6947
DOI:	10.1271/bbb.60.488